Grilling recipes live or die on two decisions: how hot, and how long. This is the full FlavorMade grilling repertoire in one place: burgers, steaks, chicken, skewers, ribs, and the grilled salads that make the case for lighting the fire on an ordinary work night. It grows every week; start with the proven favorites below.
Burgers & handhelds
Where most backyards start, and where the fastest wins live. Buns, napkins, done.
Buttery Steakhouse Burgers with Brown Sugar Bacon
A steakhouse-seasoned patty topped with bacon candied in brown sugar. Sweet, salty, and heavy in the hand. The bacon can be made a day ahead, which turns this into a 20-minute cook.
Grilled Burgers with Buttery Mushrooms and Caramelized Onions
The steakhouse-topping burger: mushrooms and slow-cooked onions doing the work a slice of tomato never could. Start the onions before the grill heats; they take the longest and forgive the most.
Grilled Tri Tip Sliders
Tri tip sliced thin and stacked on slider rolls, which stretches one cut of beef across a whole table. Grill the tri tip whole, rest it fully, slice against the grain. The rest is assembly.
Steaks, birds & the main event
The centerpiece cooks. Each one wants the two-zone setup and a thermometer, not a timer.
Grilled Flank Steak with The Taco Blend Seasoning
Flank steak seasoned taco-forward, grilled fast over direct heat, and sliced thin. Feeds tacos, bowls, and salads all week. The marinade window is flexible: an hour helps, overnight transforms.
Gold BBQ Sauced Spatchcock Chicken
A whole chicken, flattened so it cooks evenly and fast, finished in a mustard-gold BBQ sauce. Spatchcocking is a five-minute knife job that saves half an hour of grill time. Once you do it, you don’t go back.
Greek Blend Chicken Skewers with Cucumber Salad
Marinated chicken skewers with a cold cucumber salad on the side, which makes it dinner instead of just meat on a stick. The salad wants to be made first so it has time to chill.
Lighter off the grill
Char without the heavy plate: grilled proteins landing on greens and salads.
Grilled Teriyaki Chicken Salad
Teriyaki-glazed chicken sliced over crisp greens. The glaze doubles as the dressing base, so the whole salad tastes like one decision instead of five.
Grilled Tri-Tip Steak Salad
Rested tri tip over greens with a sharp dressing that cuts the beef’s richness. A steakhouse salad from a backyard grill. Leftover tri tip from the sliders works here without regrets.
Blackened Chicken Fajita Skewers
Chicken and peppers on the same skewer, blackened hot. The fajita flavors without the skillet, and the vegetables actually get eaten because they cooked in the drippings.
The Rules of the Fire
The practical frame is the same across every recipe here. Two zones, always: one side of the grill screaming hot, one side gentle, so you can sear where you want color and finish where you want control. Season heavier than feels polite, because char eats seasoning. And let meat rest as long as you seared it. That last one is the difference between juice on the plate and juice in the meat. None of these recipes require a thousand-dollar setup; a kettle with a lid and a chimney of charcoal runs everything on this page, and a gas grill runs all of it but the smoke rings.
Every grilling recipe on FlavorMade
-
Woodfired Garlic Flank Steak Skillet Nachos with Queso
35 min Grilled flank steak nachos in a cast iron skillet, seasoned with Kinder’s Woodfired Garlic Rub and finished with house-made queso, pico, and jalapeño.
-
Organic Steakhouse Burger Steaks & Grilled Corn
35 min Steakhouse burger steaks seasoned with Kinder’s for a bold, smoky crust — grilled alongside corn on the cob. Ready in 35 minutes on gas or charcoal.
-
Smoked Barbacoa Tri-Tip Beef Roast with Spanglish Asadero Barbacoa Seasoning
2 min Smoked barbacoa tri-tip beef roast done right: smoke to 115°F with Spanglish Asadero Barbacoa Seasoning, sear for the crust, slice against the grain.
-
Skirt Steak Pinwheels with Kinder’s The Greek Blend Seasoning
35 min Skirt steak pinwheels layered with pesto, prosciutto, and provolone, seasoned with Kinder’s Greek Blend. Two-zone grill technique, ready in 35 minutes.
-
Mexican BBQ Seasoned Steak Quesadillas with Spanglish Asadero
40 min Mexican BBQ seasoned steak quesadillas with Spanglish Asadero — crispy tortilla, melted Monterey Jack, sautéed peppers and onion. Ready in 40 minutes.
-
Woodfired Garlic Tri-Tip Sandwich
35 min Kinder’s woodfired garlic tri-tip sandwich: high-heat sear, thin-sliced beef, Colby cheese, and BBQ sauce. A California BBQ move done right.
-
Roasted Garlic Brown Butter Skirt Steak
35 min Roasted garlic brown butter skirt steak with Kinder’s seasoning — high-heat grill, 10-minute rest, slice against the grain. Done in 35 minutes.
-
Grilled Carne Asada with Kinder’s Dry Rub
35 min Carne asada seasoned with Kinder’s dry rub — grilled hot and fast, sliced thin across the grain. Tacos, rice bowls, or straight off the board.
-
Buttery Steakhouse Tri-Tip Grilled Cheese
35 min Buttery Steakhouse Tri-Tip Grilled Cheese with Kinder’s seasoning, caramelized onions, and sharp cheddar on sourdough. Grilled and griddled in 35 minutes.
-
Grilled Tri Tip with Original 46 Marinade
45 min Grilled tri tip marinated in Kinder’s Original 46 — seared hot, finished low, and sliced against the grain for a juicy California BBQ centerpiece.
-
Grilled Tri Tip with Kinder’s Original 46 Marinade
6 hr 35 min Grilled tri tip marinated in Kinder’s Original 46, seared for deep char, finished to medium-rare. Full technique, two-zone setup, slicing guide.
-
Grilled T-Bone Steaks with Steak Blend Seasoning
48 min Grilled T-bone steaks with Kinder’s Steak Blend build a dark crust at 500F in 8 minutes. Pull 5F under target, rest 10 min, butter finish.
-
Grilled Buttery Steakhouse Ribeyes & The Blend Veggie Skewers
55 min Grilled ribeyes with veggie skewers — Kinder’s Buttery Steakhouse Seasoning crust, The Blend char on the veggies. One grill, done in 60 minutes.
-
Carne Asada Loaded Fries with Spanglish Asadero Seasoning
50 min Carne asada loaded fries built on Spanglish Asadero Carne Asada Seasoning — skirt steak grilled hot, sliced thin, stacked over crispy fries with pico and guac.
-
Grilled Carne Asada Flank Steak and Veggies
30 min Carne asada flank steak with Spanglish Asadero seasoning. Seared hard, rested, sliced against the grain. Served with charred peppers and red onion.
-
Carne Asada Flank Steak Skewers
30 min Carne asada flank steak skewers with Spanglish Asadero Carne Asada seasoning — deep char, citrus-chili crust, grilled in 30 minutes. No marinade needed.
-
Grilled Carne Asada Beef Skewers with Spanglish Asadero Seasoning
30 min Grilled carne asada beef skewers built on Spanglish Asadero Carne Asada Seasoning. Ribeye, three peppers, direct heat, and a 10-minute rest. Serves 4.
-
Buttery Steakhouse Grilled Steak & Veggies
35 min Buttery steakhouse grilled steak and veggies in 35 minutes. Ribeye seared on high heat, corn charred on the grates, Kinder’s seasoning tying it all together.
-
Black Garlic Ribeye with Roasted Mushrooms
35 min Black garlic ribeye seared over screaming-hot charcoal, finished with Kinder’s Gold Label BBQ Sauce for a glossy, umami-forward crust. Under an hour.
-
Surf & Turf Skewers
35 min Surf and turf skewers recipe: sirloin and shrimp seasoned with Kinder’s All Purpose, finished with a caramelized BBQ glaze. Ready in 35 minutes.
-
Surf and Turf Burrito with Kinder’s Fajita Blend Seasoning
35 min Surf and turf burrito with Kinder’s Fajita Blend — rib eye steak, grilled shrimp, peppers, and guac pressed crispy on the grill. Ready in 35 minutes.
-
Mexican BBQ Braided Smoked Salmon with Spanglish Asadero
50 min Mexican BBQ braided smoked salmon on a cedar plank — Spanglish Asadero seasoning, chimichurri finish, smoked to 145°F. Serves 4 in 50 minutes.
-
Sticky Grilled Salmon with Kinder’s Black Garlic BBQ Glaze
35 min Sticky grilled salmon with Kinder’s Hickory Brown Sugar rub and a two-stage Black Garlic BBQ glaze. Crisp skin, lacquered finish, 35 minutes.
-
Kinder’s Woodfired Burger
35 min Woodfired burger built on Kinder’s Woodfired Steak Seasoning — season every side, grill 8–12 min at 400°F, and pull a smoky, charred patty in 35 minutes.
Frequently Asked Questions
Do I need a two-zone fire for every grilling recipe?
For anything thicker than a burger, yes. Bank the coals to one side (or light half your gas burners), sear over the hot zone, then slide to the cool zone to finish gently. It’s insurance: if the outside is done before the inside, the cool zone saves the cook. Thin, fast items like smash burgers and shrimp can live entirely over direct heat.
Charcoal or gas: does it actually change the flavor?
For fast cooks, less than the arguments suggest; seasoning and sear temperature matter more. For long cooks, charcoal plus wood chunks wins, because smoke needs time to attach and gas makes none. The honest rule: buy the grill you’ll actually light. A gas grill used weekly beats a charcoal setup used twice a summer.
How do I stop chicken from burning before it’s cooked through?
Sugar in the rub or sauce is usually the culprit; it chars long before the meat is done. Season with the sweet component held back, cook over the cool zone to about 15 degrees short of done, then finish over direct heat and sauce in the last few minutes. Skin-on pieces also want a dry surface going in, so pat them down first.
What should I grill for a crowd on a budget?
Tri tip, flank steak, and spatchcocked whole chickens carry the most people per dollar on this page. All three grill whole, slice to serve, and stretch further than individual portions. Add a grilled salad and a skewer platter and a single cook feeds a dozen without anyone counting burgers.
More from FlavorMade
- Summer Grilling Recipes: the seasonal cut, built for cookouts and the 4th
- Chicken Wings Recipes: the grilled and smoked wings live here too
- Taco Recipes: where the flank steak and carne asada end up
- Kinder’s Recipes: the seasonings doing the seasoning